Description
A creamy and velvety lentil soup that is both nutritious and delicious, perfect for a comforting meal.
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable stock
- 1 cup coconut milk (or heavy cream for a non-dairy alternative)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Chopped fresh parsley or cilantro for garnish (optional)
Instructions
- Heat the olive oil in a large saucepan over medium heat.
- Add the chopped onion, carrots, and celery, and sauté for about 5-7 minutes until they soften and become fragrant.
- Incorporate the crushed garlic, cumin, and smoked paprika, stirring for an additional minute.
- Pour in the rinsed lentils along with the vegetable stock, bringing the mixture to a vigorous boil.
- Once boiling, lower the heat and let it simmer gently for 25-30 minutes until the lentils are tender.
- Blend the soup using an immersion blender until it reaches a silky smooth consistency.
- Mix in the coconut milk (or heavy cream) and adjust the seasoning with salt and pepper.
- Allow the soup to warm for another 5 minutes before serving.
- Ladle into bowls and garnish with fresh parsley or cilantro if desired.
Notes
- For a zesty kick, add a splash of lemon juice or a teaspoon of lemon zest just before serving.
- Enhance the nutritional profile by stirring in leafy greens like spinach or kale during the final minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg